Split chicken breast into half horizontally to make 4 thin pieces. Tenderize with meat mallet between two sheets of plastic wrap. Season chicken with 1/2 tsp pepper and 1/2 tsp paprika.
Heat oil in large skillet over medium high heat.
In a medium bowl, whisk egg and milk together.
In another bowl, combine all-purpose and whole wheat flour, malted milk powder, icing sugar, baking soda, mustard powder, 1/2 tsp paprika, 1 tsp salt, 1 tsp pepper.
Dip chicken into egg mixture, then dredge in flour mixture, coating both sides evenly.
Carefully place each piece of chicken in the oil, one at a time. Fry the chicken in the hot oil until golden, about 4 minutes. Remove with slotted spoon and drain on paper towel.
Spread butter on hamburger buns and toast lightly.
Place pickles on a bun bottom, add chicken and cover with bun top.